Ingredients ?

Dry sea pepper segment moderate amount

Pepper ? Moderate amount

Anise 2pcs

Ginger ? A small piece of ginger?

Garlic moderate amount

Chicken essence moderate amount

Salt moderate amount

Scallion a

Spicy hot pot soup base ?

1. Pour a moderate amount of oil in the pot, when the oil is hot, dry sea pepper, pepper, star anise into the pot to stir-fry the flavor.

2. Put two tablespoons of Pixian bean paste into the pot and stir fry the flavor.

3. Add ginger and scallions.

4. Pour in the right amount of water.

5. Add the right amount of salt and chicken essence in the pot, boil over high heat and then turn to low heat and simmer for 5 minutes, the spicy soup base is ready.

Spicy hot soup originated on the banks of the Yangtze River. Initially, it was boatmen and slender men who created the easy and unique way of eating spicy hot pot. From Chengdu to the Three Gorges of the Sichuan River Basin, due to the fast-flowing water, fiberglass drivers have become an essential part of the landscape, they are pulling the fiber, in the river side of the base of the stone, set up a pot, pick up some branches for dry wood fire, scoop a few scoops of river water, all the local materials, vegetables, vegetables, no vegetables on the plucking of wild vegetables to fill up the number, and then into the sea pepper, peppercorns, pepper, and other seasoning, shabu-shabu and eat, not only can be fruit of the stomach, but also to drive away the cold, ___ dampness. This way of eating is easy to do and soon spreads along the riverside.

Later, the vendors on the pier saw the business opportunities, and then the dishes and stoves were transformed and placed on both ends of the stretcher, yelling as they went, and the people who sold their labor on the riverside and at the end of the bridge surrounded the stretcher and became regular customers. Nowadays, spicy hot pot also gradually from the river to the shore. This is the origin of spicy hot.

Spicy hot, is the most characteristic of Sichuan and Chongqing region, but also most representative of the "Sichuan flavor" of a snack. Spicy hot stores and stalls, large and small, all over the streets and alleys, can be said to be a bright landscape of the city of Sichuan and Chongqing. Spicy hot is Sichuan folk snacks, is the crystallization of the wisdom of many people.

In the cloudy, wet and foggy region of Sichuan, the boatmen and slender men who worked for many years built stoves, set up tiles, and took materials from the ground, pulled out some wild vegetables, put in peppercorns, chili peppers and other seasonings, and shabu-shabu to eat it. This was a good way to get rid of cold and dampness. Later, this custom of cooking shabu-shabu food was inherited, and later developed into the current spicy hot pot that we often see in the streets and alleys.

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